Food and Fermentation Industries >

2011 , Vol. 37 >Issue 06: 184 - 187

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2011.06.047

Food and Fermentation Industries

Determination of Basic Orange 2 in Bean Curd Shin by SPE and HPLC

  • Cai Liu-yan ,
  • Gong Xue ,
  • Zang Jin-hai ,
  • Liang Cun-shi ,
  • Kou Li-juan ,
  • Ma Ji-jun ,
  • Wei Shu-long ,
  • Wang Hong-yan ,
  • Yin Hua-xian ,
  • Shen Jin-yu
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Online published: 2011-06-25

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Abstract

A method of detecting Basic Orange 2 in bean curd shin was established.Sample was extracted with ethanol.The extracts were depurated by Strata X-C column and analysed by Using Kromasil 100-5C18 Column,isocratic mobile phase including 10 mmol/L ammonium acetate and methanol.The amounts were quantified by liquid chromatography with PDA detector.The linear range was 0~5μg/mL and the relative standard deviation(RSD) was below 5%.Recoveries were greater than 80% and the limit of quantitation was 0.01mg/kg.The positive sample will be further confirmed by LC/MS/MS.

Key words： Basic Orange 2; liquid chromatography with PDA detector; LC/MS/MS; bean curd shin.

Cite this article

Cai Liu-yan , Gong Xue , Zang Jin-hai , Liang Cun-shi , Kou Li-juan , Ma Ji-jun , Wei Shu-long , Wang Hong-yan , Yin Hua-xian , Shen Jin-yu . Determination of Basic Orange 2 in Bean Curd Shin by SPE and HPLC[J]. Food and Fermentation Industries, 2011 , 37(06) : 184 -187 . DOI: 10.13995/j.cnki.11-1802/ts.2011.06.047

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